06-17-2007, 11:51 AM
Join Date: Mar 2007
Home Port: Durban
Bread - under pressure with steam
Use any standard bread recipe.
For the final rising put the bread dough into a pan that will fit loosely inside the pressure cooker.
In the bottom of the pressure cooker put about 1/4 - 1/3 inch of water and place spacers on bottom so that the pan will not touch the bottom of the pressure cooker when it's lowered into it (forks or spoons will work).
Allow final rise, (about forty minutes) inside the pressure cooker with the lid off.
Once the bread dough has risen, close the pressure cooker and bring to full steam on the stove top at maximum heat.
When steam begins venting, reduce the heat to low and time 20 minutes of cooking for a one pound loaf.
After the time is up, rapidly reduse the pressure and once de-presurized carefully open the lid and remove the loaf. Allow it to cool on a rack.
The bread may not be crusty and brown but it is very tasty.
This is an almost fool-proof method of "baking" bread.
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